Soy-Free Tikka Masala

Savor the rich and creamy flavors of this Soy-Free Tikka Masala, a dairy-free and allergen-friendly twist on the classic Indian dish. Tender, marinated chicken thighs are infused with bold spices like garam masala, cumin, and turmeric, then simmered in a luscious coconut cream and crushed tomato sauce. Perfect for those avoiding soy or dairy, this recipe uses unsweetened coconut yogurt for a tangy marinade and coconut cream for a velvety finish. With just 20 minutes of prep and 35 minutes of cooking time, this comforting and flavorful meal is ready in under an hour. Serve it over fluffy basmati rice or pair with warm naan for a complete, satisfying dinner that’s sure to impress.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.75 cup Plain unsweetened coconut yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 teaspoons Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 2 tablespoons Cooking oil (e.g., avocado or sunflower oil)
• 1 medium Yellow onion, finely diced
• 1 cup Canned crushed tomatoes
• 1 cup Coconut cream
• 2 tablespoons Cilantro, chopped

Directions

Step 1

In a large bowl, combine coconut yogurt, lemon juice, half the minced garlic, grated ginger, garam masala, cumin, coriander, paprika, turmeric, and 1 teaspoon of salt.

Step 2

Add the chicken thighs to the bowl and ensure they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Step 3

Heat 1 tablespoon of cooking oil in a large skillet or sauté pan over medium-high heat. Add the marinated chicken pieces and cook for 3-4 minutes on each side until lightly browned. Remove the chicken from the pan and set aside (it will finish cooking later).

Step 4

Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and golden brown.

Step 5

Stir in the remaining minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 6

Add the crushed tomatoes, remaining 0.5 teaspoon of salt, and 1 teaspoon of garam masala. Stir well to combine. Simmer the mixture for 10 minutes, stirring occasionally.

Step 7

Reduce the heat to low and stir in the coconut cream. Return the browned chicken thighs to the pan along with any juices. Simmer gently for 10-12 minutes until the chicken is fully cooked and the sauce has thickened.

Step 8

Taste and adjust seasoning as needed. Garnish with chopped cilantro before serving.

Step 9

Serve hot over steamed basmati rice or with warm naan bread.

Nutrition Facts

Serving size	(1362.1g)

Amount per serving	% Daily Value*
Calories	2380.1

Total Fat 132.9g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 567.0mg	0%
Sodium 4362.7mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 142.3g
Protein 129.3g	0%

Vitamin D 31.8IU	0%
Calcium 279.6mg	0%
Iron 13.4mg	0%
Potassium 2703.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 21.5%

Carbs: 28.7%